Happy Thanksgiving everyone! If you are anything like me in that you view holidays as a golden opportunity to sleep in, you might be in need of a quick dish to whip up at the last minute. Have no fear! I have something that will hit the spot, and if you are lucky, you might just have all the ingredients already. I am a fan of this dish for a few reasons. 1. It’s a vegetable, and there are never enough non-starchy vegetables at Thanksgiving since people generally focus on making turkey, potatoes, and desserts instead. 2. It’s a simple recipe, but it always receives a bunch of compliments. 3. The spices added make it taste like the holidays, so it’s really the perfect side dish for this time of year. So let’s get cooking already, as we are running out of time!!!

Sweet & Spicy Carrots

1/4 cup chicken broth (I like the reduced sodium kind)

One 1 pound bag of baby carrots

1 tablespoon butter or margarine

2 tablespoons brown sugar

1/2 teaspoon ground allspice

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Simmer broth over medium heat in a large skillet. Add carrots, cover, and simmer for about ten minutes (or until tender). If broth evaporates before carrots are tender, add more. When carrots are tender and there is just a bit of broth left, add butter, brown sugar, allspice, nutmeg, salt, and pepper. Cook while stirring often for two or three minutes more.